Mint Chocolate Chip Cookies


On this day last year: Vegan Italian Vegetable Casserole 


It is St.Patrick’s day, so I made you green cookies! Huzzah!

I am sorry that technology has not figured out how to share cookies via the Internet, because these cookies are scrumptious, and I would love to share them with you!

However, if you are looking for a way to get festive for St. Patrick’s Day or Christmas next year, look no further! These cookies are soft, moist, and the perfect blend of mint and dark chocolate. Be warned- you are going to want to eat all of the dough before the first batch finishes baking!

I hope you are having a wonderful St. Patrick’s Day, and I hope you’ve got your green on!

Lots of love,

A Rented Kitchen




  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ½ – 2 teaspoons peppermint extract
  • About 10 drops of green food coloring
  • 3 ¼ cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chips
  • ½ cup dark chocolate chunks


  1. Preheat your oven to 340˚F and prepare a baking sheet with either a piece of parchment paper or a thin layer of butter or Crisco.
  2. In a large sized bowl or stand mixer, combine the butter and sugar, and beat together. Scrape the sides and continue mixing for about 2 minutes, or until light and fluffy.
  3. Mix in the eggs, yolks, peppermint extract, and food coloring until fully incorporated.
  4. In a separate large bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients and stir until smooth and combined, and then fold in the chocolate chips.
  6. Spook the cookie dough onto the baking sheet and bake for eight minutes. When you remove the cookies from the oven after eight minutes, they should still be soft, so allow them to sit on the pan for 3-5 minutes, and then remove them to a cooling rack. (Cooking cookies longer than 8 minutes will result in firmer dryer cookies, as opposed to soft cookies.)
  7. Repeat step six and enjoy!




  • Yield: About 28 large cookies
  • Source: The Food Charlatan
  • Like this recipe? Try these other delicious cookie recipes from A Rented Kitchen! (Recipe links found below):


Soft Lemon Ginger Cookies



This summer, I had the opportunity to serve as a camp counselor for several weeks at one of my favorite places in the world- Massanetta Springs Camp and Conference Center. As is tradition, on the counselors off night, we all ravenously roll into town looking for some non-camp food, always ending the night in a trip to Klines, the local ice cream dive.

Klines is known for having a flavor of the week. That last delicious week of summer, and my last week as a counselor, the ice cream flavor of the week was Lemon Gingersnap. Sounds divine, right?

Now, I know the beauty of lemon and ginger combined- I shared it with you all in my favorite Lemon Ginger hummus recipe (goooooood stuff y’all). However, for some reason, I had never thought of throwing lemon and ginger together in dessert form. Literally, what was I thinking?!

As I slowly enjoyed my Lemon Gingersnap waffle cone, my mind immediately jumped to these cookies, imagining a delicious spiced gingersnap cookie, dipped in a sweet citrusy lemon glaze. MMmmmmm!

Thus, in memory and celebration of summer, I’d like to introduce you to an ‘A Rented Kitchen’ original recipe, and my new favorite cookies- Soft Lemon Ginger Cookies.

You all should seriously try this.

With love,

A Rented Kitchen



Cookie Ingredients:

  • 2 ¼ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar + 2 Tablespoons
  • 1 teaspon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 egg
  • 1 Tablespoon water
  • ¼ cup molasses
  • ¾ cup margarine, softened

Glaze Ingredients:

  • 3 cups powdered sugar
  • Zest from 1 lemon
  • Juice from 1 ½ lemons
  • 3 teaspoons skim milk


  • Preheat the oven to 350˚F.
  • In a large mixing bowl, cream the margarine and sugars until light and fluffy. Add the egg, and continue mixing. Once thoroughly combined, stir in the molasses and water. Set aside.
  • In a separate bowl, combine the dry ingredients. Once combined, add the dry ingredients in increments to the wet ingredients, stirring thoroughly as you go.
  • Using a spoon, form walnut sized balls of dough, and roll each ball in the remaining 2 Tablespoons of sugar. Place the dough balls on an ungreased cookie sheet, two inches apart, and use the back of the spoon to flatten the cookies.
  • Bake for 8 minutes (they should be soft when removed from the oven!), and allow to cool before dipping in icing.
  • While the cookies bake, combine the icing ingredients in a small bowl. Once each cookie is room temperature, dip half of the cookie in the icing, being very careful while doing so, to prevent the soft cookies from breaking.
  • Lay the dipped cookies on an aluminum foil covered baking sheet and chill for 20 minutes, or until the icing firms up.
  • Eat and enjoy!



Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this recipe? Check out these other delicious cookie and dessert recipes form ‘A Rented Kitchen!’ (Recipe links found below):

Cookie Bonus!

Finals bring out the best in people. And by that, I mean not at all. Finals brings out the worst eating habits, a complete lack of discipline with one’s money (in my case, far too many coffees), and snippy attitudes. Woops.

Quite possibly the only positive side to finals, is productive procrastination. You know you’ve been there- when you have something pressing looming over your head, and all the sudden, the lawn you’ve been avoiding for two weeks gets mowed.

Welcome to the classic college mentality.

In my case, productive procrastination often takes the form of cooking or posting on the blog. Tonight however, instead of a normal blog post, I have something very exciting to share with you! (Drum roll please….)

I am about to offer you a chance to win a dozen free, fresh-baked cookies!!! (And who doesn’t love cookies?!)

Ever heard of Red Eye Cookie Co.? They’re a new small business that has opened up in Richmond, bringing late night fresh baked cookies and milk to your door past midnight! That right there peopel, is proof it’s a beautiful world. If you have not heard of Red Eye, no offense, but you’re behind the times, and should fix that immediately.

In order to win these delectable free cookies you must do one simple easy thing: Like ‘a rented kitchen’s facebook page. BOOM. done.

If you have already liked my facebook page, and you still want to be eligible to win a free dozen cookies, go to the facebook page and share the status about Red Eye Cookies. Both methods, liking the page and sharing the status, will be counted, and tomorrow evening one lucky person will be drawn to win one dozen free cookies!

It’s a really good day when free cookies are involved, so don’t miss this opportunity to both win a free snack, as well as to stay updated with what’s happening at A Rented Kitchen! It’s the best of both worlds.

And if all this cookie talk has inspired you to get into the kitchen, I’ve posted a few of my favorite cookie recipes below. I would love to hear what kind of cookie you all would like to see next!

Recipe Links:

In the mean time, go like the Facebook page! And may the odds be ever in your favor.


Therapy Cookies (AKA Chocolate, Peanut Butter, Sea Salt Bites)




Sometimes, the world can be really lousy.  We all have those days where getting out of bed is a struggle, or when everything that could go wrong does go wrong. Or days when you get a parking ticket, it conveniently rains every time you step outside, and your accidentally lock your self in your bedroom- all hypothetical of course.

On days like that, some people exercise. Rumor has it that sports are a good way to relieve stress. Others drink.  Rumor has it that also has stress relieving potential- that and increased rates of stupidity, the giggles, and nausea.

Others of us pull every ingredient with baking potential out of the kitchen cupboards, haphazardly mix them up in a bowl, add extra chocolate, and make these therapy cookies.

Can you guess which scenario I am?

I don’t always bake when I’m low, but when I am down, I tend to forget recipes for the trial and error game; always resulting in an enormous batch of baked goods, an excess of chocolate chips, and happy roommates.

These cookies are the perfect example of the above scenario.

I swore to myself that I wasn’t going to post this recipe.  The cookies themselves taste delicious, but because I came up with the recipe all by myself in the late hours of the night, they don’t fit the stereotypical texture or appearance of a ‘normal’ cookie, if there is such a thing.

However as the week went along (and by week I mean days), and I continued to munch on these therapy cookies, I realized that I actually liked these little guys too much not to post! The combination of chocolate, peanut butter, and sea salt satisfies every normal person’s craving of sweet and/or salty, so I had no good excuse to hold back.

Therefore, I present to you my favorite therapy cookies, for those no good, very bad, horrible days. Hang in there. The sun will come out, of this I must believe.




  • 2 ¼ cup oats
  • 2 Tablespoon ground flax seed
  • ¾ cup whole wheat pastry flour
  • ½ cup white flour
  • 1 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • ¼ cup brown sugar
  • ¾ cup almond milk
  • 2 eggs
  • 2 Tablespoon coconut oil
  • 1 Tablespoon agave
  • 2/3 cup melted peanut butter*
  • ½ cup melted chocolate chips* + ½ cup un-melted chocolate chips for mixing
  • Sea salt for topping*


  1. Preheat the oven to 350˚F and line a 13 x 9 inch cookie sheet with parchment paper.
  2. Combine the first seven ingredients in a large bowl, whisking together until thoroughly combined.
  3. In a separate bowl, whisk together the milk, eggs, coconut oil, and agave.
  4. Slowly add the wet ingredients to the dry ingredients, stirring as needed.
  5. Add the melted peanut butter and ½ cup melted chocolate chips to the mixture, stirring until completely mixed in.  Once mixed, fold in the room temperature chocolate chips.
  6. Using a spoon, drop small balls of cookie batter onto the lined baking sheet, and press each ball into a flatter circle using the back of the spoon.
  7. Sprinkle each cookie with sea salt and bake for 7 minutes. (The cookies will be soft, but are much better slightly gooey than too firm! They will hold up and continue to firm as they cool, however if you hate soft cookies [who are you?!], allow them to cook for a few minutes longer. I do not strongly advise this however.)


Notes and Tips!:

  • To melt the peanut butter and chocolate chips, I simply microwaved them in microwave safe bowls for 20-second intervals, stirring in between each 20 seconds, until melted to satisfaction.  You may also melt the chips and peanut butter in a saucepot on the stove- whatever you prefer!
  • Do not replace the sea salt with normal table salt, it will not have the same affect. True sea salt has a stronger taste and comes in larger size granules, which positively affects both the image of the cookie as well as the taste!
  • Source: A Rented Kitchen
  • If you like this recipe, check out these other yummy treats by ‘a rented kitchen! (Click the links below for the recipes!)




Chocolate-Dipped Brownie Cookies






Based solely off of the recipes I’ve posted in the last few weeks, it probably would appear that I am eating nothing but desserts and breads. That unfortunately is not true, but I have been doing lots of baking! I love baking, I love it just as much as I love cooking, and I love giving away baked goods.

Every time I travel somewhere I do this stressful thing to myself where I decide to make a loaf of bread or a batch of cookies the morning of the trip.  I always end up scrambling to ice, cool, or package my baked goods when I probably should be packing, taking out the trash, and getting gas.

I really love being able to share the gift of food, which is always what leads me to this hectic travel prep.  And if you’re like me, that gift is always appreciated in chocolate form.

These delicious brownie cookies are no exception to my traveling tradition mentioned above. I made these yummy treats for Memorial Day weekend, and enjoyed several on the car right up to see family (they don’t need to know that).

As an experiment I split the batch in two and made two cookie variations off of this recipe. The cookies photographed were the original batch, found in the recipe below. However, the ones I really loved, were the Chocolate Cinnamon cookie batch, inspired by Starbucks’ new Chocolate Cinnamon loaf bread. Simply add 2 teaspoons of ground cinnamon to the batter, and then mix together a few Tablespoons of brown sugar, white sugar, and cinnamon to sprinkle on top of the dipped chocolate. They were soo good and very unique.

Whether or not you go with the original route or the chocolate cinnamon cookie route, you can’t go wrong with these soft brownie cookies. I promise you they’re great gifts, however I would advise making them the day before, not the hour before you go out of town. 🙂


Cookie Ingredients:

  • ½ cup all-purpose flour
  • 2 Tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces dark or semisweet chocolate, chopped
  • ½ stick unsalted butter, cut into cubes
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup mini semisweet chocolate chips
  • (To make chocolate cinnamon dipped cookies, add 2 teaspoons ground cinnamon)

Dipping Ingredients:

  • 6 ounces dark or semisweet chocolate, finely chopped
  • 1 to 2 Tablespoons vegetable shortening, as needed
  • Optional toppings: Rainbow sprinkles, toasted coconut, crumbled cinnamon and brown sugar mix


  1. Preheat your oven to 350˚F and line a baking sheet with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.
  3. In a small pot, melt together the chocolate and butter, stirring constantly. Once melted and smooth, immediately remove from the heat.
  4. In a separate mixing bowl, combine the eggs, sugar, and vanilla. Beat until creamy (this should take several minutes), and then stir in the melted chocolate. Combine with the dry ingredients and stir until completely mixed.
  5. Fold in the chocolate chips.
  6. Drop the batter onto a cookie sheet using a Tablespoon (in order to get 3 dozen, the cookies should be fairly small- just less than 1 Tablespoon of batter). Bake for 7- 8 minutes and let cool completely.
  7. To dip the cookies, line a tray with parchment paper.  Melt the chocolate together in a small pan.  Melt the chocolate slowly, stirring constantly, and remove from heat as soon as melted. (If you can keep the chocolate below 88˚F it will harden smooth and shiny!)
  8. Dip half of each cookie into the chocolate, and immediately decorate as desired.  Let dry on the prepared baking sheet.  Enjoy!


Notes and Tips!:

  • Yield: 3 dozen small cookies
  • Store in an airtight container. Are best enjoyed in the first day or two after baking, however can keep well for up to a week.
  • Source: Love & Olive Oil
  • If you like this recipe, check out these other delicious treats below: